During the Qing Dynasty Daoguang era (1821–1850), Tianjian Tea from Anhua was renowned for its exceptional quality and was personally designated by the emperor as an imperial tribute tea, receiving the prestigious name “Tianjian Tea.” Historically, this rare dark tea was enjoyed primarily by royalty, wealthy families, and noble classes in Northwestern China, symbolizing the highest grade of traditional Chinese dark tea. In the early 1950s, the traditional Tianjian tea-making craft was revived by the Anhua Brick Tea Factory under the China Tea Company, the predecessor of Baishaxi Tea Factory.
Tianjian loose leaf tea is considered one of the finest varieties of Anhua dark tea. Crafted according to traditional methods and refined through eighteen meticulous hand-processing techniques, the dry leaves are tightly twisted, flat and straight, with a glossy dark appearance rich in inner substance. The tea carries a distinctive and authentic pine smoke aroma. Once brewed, it produces a bright orange-golden liquor with a deep, smooth fragrance, a mellow full-bodied taste, and a lingering sweet aftertaste that reflects the rich character of traditional Anhua Heicha.
- The infused leaves reveal a yellow-brown color with notable elasticity, demonstrating the quality of the raw materials and the skill of traditional craftsmanship. Suitable for both daily enjoyment and long-term aging, Tianjian Tea is treasured for its layered flavor profile, warming character, and refined balance of smoky aroma and smooth sweetness, offering a deeply traditional Chinese tea experience.
Brewing Guide
- Tea: 5g
- Water: 100°C / 212°F
- Time: 10–20 seconds (gongfu style)
- Multiple infusions: 8–12 steeps
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